What I Ate #VeganJune 18 (Vegan/Plant-based) | JessBeautician

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My food processor: http://amzn.to/1DGnsqX
My juicer: http://amzn.to/1RTBei1
Metal straws: http://amzn.to/1N4SUVc
Wooden spoons: http://amzn.to/1qvGgFv

DOCUMENTARIES/VIDEOS I RECOMMEND (Watch in order):
101 Reasons to go Vegan: http://bit.ly/1wEdBQn
The Best Speech Ever: http://bit.ly/1muFZxA
Forks Over Knives: http://bit.ly/1nEUYRE
Earthlings: http://bit.ly/1Ll600D
Cowspiracy: http://bit.ly/1p1fBso

BREAKFAST - Raspberry Smoothie Bowl (Serves 1):
1/2 cup almond milk: http://amzn.to/1tu9o1M
1/2 cup oats
1 banana
1/2 cup raspberries
Toppings: Nakd Bar: http://amzn.to/28VOB24,
Goji berries: http://amzn.to/28WQbhz
Chia seeds: http://amzn.to/1nWM7SQ
Blend the milk, oats banana and raspberries together. Serve and add on toppings of choice.

SNACK - Tomatoes with Hummus and Olives:
4-6 cherry tomatoes
Hummus
Green or black olives
Half the cherry tomatoes and top with the hummus and olives.

LUNCH - Fried Rice Bowl (Serves 1):
1 white onion
1 peeled carrot
2 spring onions
2 garlic cloves
Splash of tamari: http://amzn.to/1X4stRS
1/2 tsp Chinese five spice: http://amzn.to/28VOO59
1 cup brown rice, cooked
1/2 cup peas
Add the white onions to a pan with a little olive oil and cook them off until soft. Next mince in the garlic and cook that off for around a minute before adding in the carrot and the majority of the green onions. Add in a good splash of tamari, the Chinese five spice and the pre-cooked brown rice. Allow the rice to cook through then add in the peas and again, allow it to cook for a few minutes before serving with the remaining green onions and sesame seeds if desired.

SNACK - Herby Pea & Broccoli Bites with Avocado Pesto:
1 cup cooked broccoli
1 cup peas
1 tbsp chickpea flour: http://amzn.to/25aNOOw
1 tbsp onion flakes: http://amzn.to/28VON18
1 tsp garlic powder
1 tbsp dried herbs
1/2 cup peas
Salt and black pepper
Avocado Pesto: https://youtu.be/QPqlpVFq3ec?t=4m18s
Add all of the ingredients into a food processor and blend to mix but don’t allow it to become mushy. Form into 8 little bites with your hands and lay them out on a lined baking tray. Place in the oven for 20 minutes on 180 degrees celsius and turn halfway through. Serve with Avocado Pesto, hummus or Cashew Sour Cream.

For the juice:
1 thumb size piece ginger
1 cucumber
1 kiwi
2 carrots
1 green apple
Juice all ingredients and serve cold.

DINNER - Stuffed Aubergines with Herby Potatoes (Serves 1):
For the Herby Potatoes:
1 large potato
1 tsp olive oil
2 tsp dried herbs
Salt and black pepper
Peel and cut the potato into cubes. Place on a lined baking tray, drizzle over the olive oil then season with the herbs, salt and pepper. Place in the oven on 180 degrees whilst preparing the aubergine sauce.

For the Stuffed Aubergines:
1 white onion
2 garlic cloves
1 aubergine
1 tbsp tomato puree
1 tin tomatoes
1 large handful of sundried tomatoes, sliced
1 small handful black olives, sliced
1 small handful basil leaves, torn
Salt and black pepper
Start by dicing the onion then add it to a pan with a little hot water and cook until soft. Mince in the garlic and allow to continue cooking whilst you cut the aubergine in half - score the flesh and scoop it out with a spoon. Add the aubergine cubes to the pan, fry them off then add in the tomato puree, the tinned chopped tomatoes, sundried tomatoes, black olives and the basil leaves. Seasoned it with salt and pepper, stir and allow to cook for a few minutes. Shuffle the potatoes to prevent them from catching, then place the aubergine skins in a dish and add on the tomato mix (I used half and froze the other). Place in the oven for around 15 minutes. After 15 minutes, serve them up with the potatoes on the side with some more basil on top.

DESSERT - Vanilla Milkshake (Serves 1):
1/2 cup oat milk
1 chopped banana, frozen
1 tsp maca powder: http://amzn.to/28VP6Jm
1 tsp vanilla extract: http://amzn.to/1GC2xbS
Blend all of the ingredients together and serve with lots of ice.
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